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Antioxidant Properties and Health Benefits of Mango

Authors:
  • Dr Rajendra Prasad Central Agricultural University
  • Govt. of Tripura, India

Abstract and Figures

Mango is considered the "king" of fruits, it not only exhibits high postharvest quality/sensory attributes (excellent flavor with great taste, aroma, colour, etc.) but also has high nutritional value, which is due to its phytochemicals and health benefiting compounds. Mangoes are a rich source of vitamins, minerals and antioxidants. It has an abundance of phytochemicals virtue of which protects human health against diseases. Also, being a seasonal and highly perishable fruit, it is processed into different post-harvest products such as beverages, powder, jam, jelly, leather, etc. These products preserve beneficial and bioactive molecules (phytochemicals) of mango. Thus, because of richness in phytochemicals and immense postharvest value, adding mango to the human diet exerts a significant positive effect on health and metabolism. This chapter put light on postharvest quality attributes of mango, its phytochemicals and bioactive compounds in pre-harvest and postharvest form, virtue of which it exerts a positive effect on human health when added to the daily diet.
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


K. Prasad*1, S.K. Singh2, Panchaal B.34, Arghya Mani
Singh Meena, N.K. Meena7 and Pushpendra K.
1Department of Horticulture TCA Dholi, RPCAU, Pusa, Bihar, India
2Department of Plant Pathology, PGCA, RPCAU, Pusa, Bihar, India
3Department of Horticulture, Anand Agricultural University, Gujarat, India
4Department of Fruit Science, CHF- CAU, Pasighat, Arunachal Pradesh, India
5Assistant Director of Horticulture, Govt. of West Bengal
6Rajasthan Agricultural Research Institute, SKNAU, Jaipur
7Department of Fruit Science, CHF Jhalawar, Agriculture University Kota,
Rajasthan, India
8Department of Postharvest Management, CHF- CAU, Pasighat, Arunachal Pradesh,
India
*Email of the corresponding author: kprasadiari@gmail.com

            
etc.




  etc  
2 Antioxidant Properties and Health Benets of Horticultural Crops
        





Keywords: 

M. indicaet
al., et al. 
             


   
   

         
     

  





 
            



           

    

Antioxidant Properties and Health Benets of Mango 3


 Area

Production

Productivity


share %
    
    
    
Pakistan    
    
    
    
    
    
    
    
   
Source: 

 Mangifera indica       

Kingdom: 
Subkingdom: 
Superdivision: 
Division: 
Class: 
Subclass: 
Order: 
Family: 
Genus: 
Species: Mangifera indica 
       Mangifera 
Mangifera and Limus
          
nicobarica, M. odorata, M. sylvatica, M. zeylanica     
 
4 Antioxidant Properties and Health Benets of Horticultural Crops
   M. indica      
et al.
Mangifera
M. altissima M. longipes M. caesia
M.macrocarpa M. cochinchinensis M. odorata
M. foedita M. pajang 
M. pentandra M. indica M. sylvatica
M. lagenifera M. zeylanica
          
          
 

et al.




            
 


  
et al.
          
            
         




Mangifera      
 
  et al.,       
Mangifera indica, 

Antioxidant Properties and Health Benets of Mango 5
Nutritional value of mango
           
         
        

   et
al.,et al.,    


           
 

et al.,


       et al.,     
           


various mango parts.
 Pulp Peel Seed Kernel
Nutrient composition
   
  
   
   
   
  
   
Mineral composition (mg)
 11  
   
 10 100 100
  
   
 1 
   
  
6 Antioxidant Properties and Health Benets of Horticultural Crops
 Pulp Peel Seed Kernel
 
Vitamin composition
   
  
  
  
  





 100
   
 1082 
  
 
Organic acids
 
 

 
 
  
 
 
 
 
  
 
 
 
 202
 
 
  
 
 
 82
  



Antioxidant Properties and Health Benets of Mango 7
 Pulp Peel Seed Kernel
 
Flavonoids (catechin equivalent/100 g)
 
 
 
 
 
Petunidins 
Peonidins 

  

 10 

  
Source: et al
Postharvest quality of some important mango cultivars



       

Amrapali: 




   

Prasad et al.,
et al., 
Mallika:   
   


 
  
Prasad et al.,

Prasad et al., 
8 Antioxidant Properties and Health Benets of Horticultural Crops
Pusa Arunima:




Prasad et al.,
et al., 
Pusa Pitamber:  
            


  



Prasad et al.,
et al., 
Pusa Lalima: 


         
              


Prasad et al.,
et al., 
Pusa Pratibha: 
            
   

    



Prasad et al.,
et al., 
Pusa Shrestha: 

 




Prasad et al.,
et al., 
Ratna:         


Antioxidant Properties and Health Benets of Mango 9


Prasad et
al.,
et al., 
Banglora:
 
  

Prasad et al.,
et al., 
Bombay Green:          
     


Prasad et al.,
et al., 
Dushehari:
         

et al., et al., 
Alphonso: 



Prasad et al.,

Prasad et al., 
Bhaduran:
            

Prasad et al.,
et al., 
Gulabkhas Green:
 


Prasad et al.,
et al., 
Langra:         
  
 
et al., 
Neelum:


Prasad et
al.,
et al., 
Rataul:
 

Prasad
10 Antioxidant Properties and Health Benets of Horticultural Crops
et al.,
et al., 
Eldon:




 
Prasad et al.,
et al., 
Edward:          

 


Prasad et al.,
et al., 
Sensation:  
   
           
et al.,
Prasad et al., 
Tommy Atkins:
              
  


Prasad et al.,
et al., 
Zill:         



Prasad et al.,
et al., 
Extrema:


Prasad et al.,
et al., 
Irwin:
       
      
             

Prasad et al.,

Prasad et al., 
Iturba:
Antioxidant Properties and Health Benets of Mango 11


Prasad et al.,
et al., 
Rosari: 


Prasad et al.,
et al., 
St. Alexandrina:           
           
et al., 



   

    et al.,

et al.,
et alet
al.,
          


etc
et al.,
         


pmp
et al.,
et al. 
et al.et al. et al. 
et al. 
et al. et al. et
al.
et al. 
et al.
et al   
et al. 
etc.

12 Antioxidant Properties and Health Benets of Horticultural Crops
Phytochemicals in Mango Pulp
          
      

          
         
 

ester




        
          
       


       
            


          

  trans

Phytochemicals in Mango Peel


        
         
            

  



  
   
     

       
  


Antioxidant Properties and Health Benets of Mango 13
Phytochemicals in Mango Kernel


    
etc


        

           
 

       





Health promoting
activity
Bioactive compound Source
  

 






 


 Mangifera indica


14 Antioxidant Properties and Health Benets of Horticultural Crops
Health promoting
activity
Bioactive compound Source
 


 













Mangifera
indica 


Source: et al
Phytochemicals in Postharvest products of mango
Phytochemicals in
Beverage


         

et al., 


et al., 
et al.,

         
et al., 
          


          

        



Antioxidant Properties and Health Benets of Mango 15
 et al.,  
          

  
  et al.,       
              
         

         
et al., 
et al., 
Phytochemicals in

            
            
         
         
et al., 
         
            
et
al., 
Phytochemicals in

   



 et al.,  
et al., 
          
     et al.,     
  
et al., 
Phytochemicals in
Powder
        
et al., 


16 Antioxidant Properties and Health Benets of Horticultural Crops

et al., 
et al., 
             
         
         
et al.,et al., 


         

 
 et al 
 et al 
 et al 
 et al
et al


et al
etal
et alet al.
et al

et al.
Prasad et al.et al.
  



  



Plasmodium yoeliinigeriensis

     
 In vitro 
   
       



  Salmonella typhi.



     
           
        

           
Cholera diptheriae, Staphylococcus aureus, S. typhiPseudomonas aeruginosa
Antioxidant Properties and Health Benets of Mango 17

          
       Shigella
dysenteriae
        

Aeromonascaviae
Antitumor Activity







  
  
     



          







phytochemicals isolated from M. Indica
 
Antioxidant Activity
 
 
 
 
 
 
 
18 Antioxidant Properties and Health Benets of Horticultural Crops
 

 

 
 
 

 
 
 
 


 
 

 
 
 

 
 
 
 
 
 

 
 

 
 

 

 

Antioxidant Properties and Health Benets of Mango 19
 
 
Gastro-Protective
 
Source: et al

            
etc.

          
          

           
etc
         
          



Mangifera indica 

Journal of the Science of Food and Agriculture
            
Food chemistry
  
         Food
Research, 4 
Nordic
Journal of Botany Holarctic Taxon

        
Mangifera indica Journal of agricultural
and food chemistry
  

20 Antioxidant Properties and Health Benets of Horticultural Crops
        
Mangifera indica 
Algerian Journal of Natural Products
           

International Food Research Journal

      



  
GSC Biological and Pharmaceutical Sciences1



Current Research in Nutrition and Food Science Journal

Mangifera indica Food
Chemistry121
             
   Mangifera indica    
    Antioxidants 

           
Mangifera indica Journal of Food

    
International Journal
of Environmental Research and Public Health


The American Journal of Clinical Nutrition
           
 Comprehensive Reviews in Food Science and Food
Safety7
Antioxidant Properties and Health Benets of Mango 21
          
  Hibiscus sabdariffa
African Journal of Food, Agriculture,
Nutrition and Development14
 

       
Katsuwonus pelamisProcesses


           
         
  Foods

     

 The
Mango – Botany, Production and Uses 

           
       
Mangifera indica
Bioscience Biotechnology Research Communication13
  
      Mangifera indica   
Applied Mechanics and Materials




Mangifera indica 
Nigerian Quarterly Journal of Hospital Medicine27




22 Antioxidant Properties and Health Benets of Horticultural Crops


International Journal of Food and Fermentation Technology 


   Mangifera indica
Journal of Plant Biochemistry and Biotechnology, 


 Indian Journal of Agricultural
Sciences
  
        
Mangifera indica Acta Physiologiae Plantarum

          

Mangifera indica Journal of Food Science and
Technology

Mangifera indicaIndian Journal
of Agricultural Sciences
      
         




Acta Horticulturae, 

Mangifera indica
Food Science and Technology


  

Mangifera indica Food and
Bioprocess Technology
Antioxidant Properties and Health Benets of Mango 23

 
Journal of Agriculture and Food Research2: 
          

    
Mangifera indica
Advances in Horticulture
Science4
       
 
Food chemistry141

Clusiaceae Indian Journal of
Earth System Science, 122
          
International Research
Journal of Agricultural Economics and Statistics7
          
 Mangifera indica       Journal of Food
Biochemistry

     Acta Scientiarum Polonorum
Technologia Alimentaria
... Mango not only exhibits excellent flavor with great taste, aroma, color, but also has high nutritional value. Mangos are a rich source of antioxidant, minerals, and vitamins (Prasad et al., 2022). Known as the "apple of the tropics", mango is a commercially important tropical fruit. ...
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Abstract As one of the major fruits, mango has a very attractive flavor characteristic, and is well known for its exotic flavor. Mango flavor has widespread application in beverages, ice-creams, foods and other products. However, flavor and fragrance formulas are usually trade secrets in flavor and fragrance industries. How to imitate and create mango flavor with the aroma materials has rarely been reported. In this paper, note method was used to imitate and create a mango flavor. The notes to construct mango flavor were identified by tasting and smelling mango fruits. Mango flavor is made up of sweety note, fruity note, milky note, acidic note, green note, floral note, herbal note, and sulfury note. On the basis of these notes, aroma materials were chosen, and an initial mango flavor formula was designed. After numerous adjustments and modifications, the desired mango flavor was successfully created, and the typical mango flavor formula was obtained. The mango flavor obtained has a typical characteristic aroma of natural mango fruit. It smells fresh and harmonious.
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Plásticos convencionais são grandes poluidores ambientais e, por consequência, há um interesse em materiais alternativos sustentáveis e biodegradáveis. Frente a isso, o Poli(3-hidroxibutirato) vem sendo estudado como um possível substituto. Neste trabalho, foram apresentados os resultados do desenvolvimento de filmes coloridos baseados em P(3HB) adicionados de corantes naturais comumente utilizados na indústria de alimentos, visando aumentar a variedade de aplicações do bioplástico. Os corantes páprica, urucum, mostarda e cúrcuma demonstraram capacidade em colorir o bioplástico nas diferentes concentrações testadas, permitindo uma gama de tonalidades disponíveis. Quando submetidos ao ensaio de fotodegradação, os filmes descoloriram sem, no entanto, perder a tonalidade das cores iniciais. A presença dos corantes protegeu as superfícies dos filmes, bem como sua inserção não afetou as propriedades térmicas do P(3HB). Os filmes de P(3HB) coloridos obtidos se mostram alinhados às novas concepções no desenvolvimento de materiais adequados à sustentabilidade.
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Epidemiological studies have clearly shown that whole-grain cereals can protect against obesity, diabetes, CVD and cancers. The specific effects of food structure (increased satiety, reduced transit time and glycaemic response), fibre (improved faecal bulking and satiety, viscosity and SCFA production, and/or reduced glycaemic response) and Mg (better glycaemic homeostasis through increased insulin secretion), together with the antioxidant and anti-carcinogenic properties of numerous bioactive compounds, especially those in the bran and germ (minerals, trace elements, vitamins, carotenoids, polyphenols and alkylresorcinols), are today well-recognised mechanisms in this protection. Recent findings, the exhaustive listing of bioactive compounds found in whole-grain wheat, their content in whole-grain, bran and germ fractions and their estimated bioavailability, have led to new hypotheses. The involvement of polyphenols in cell signalling and gene regulation, and of sulfur compounds, lignin and phytic acid should be considered in antioxidant protection. Whole-grain wheat is also a rich source of methyl donors and lipotropes (methionine, betaine, choline, inositol and folates) that may be involved in cardiovascular and/or hepatic protection, lipid metabolism and DNA methylation. Potential protective effects of bound phenolic acids within the colon, of the B-complex vitamins on the nervous system and mental health, of oligosaccharides as prebiotics, of compounds associated with skeleton health, and of other compounds such as alpha-linolenic acid, policosanol, melatonin, phytosterols and para-aminobenzoic acid also deserve to be studied in more depth. Finally, benefits of nutrigenomics to study complex physiological effects of the 'whole-grain package', and the most promising ways for improving the nutritional quality of cereal products are discussed.
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Different varieties of fruit juices and beverages are available globally and there has been an increased consumption of fruit juices and beverages due to consumer awareness of nutritional and health benefits. Juice extracts are produced from various parts of plants including leaves, fruits a nd flowers. Hibiscus sabdiriffa (Roselle) is one such plant whose flowers are used to prepare juices. The roselle extract has a unique red colour, good flavour, low sugar and high acidic content . The acidity makes the juice sour hence the need for addition of sweetening products. A study was conducted on the formulation of roselle extract -tropical fruit blends aimed at establishing its physiochemical, mineral and antioxidant composition. Dried roselle calyces at a ratio of 1:10 (dried roselle calyces: water ) were extracted at 50 o C for 30 minutes. The roselle extracts were blended at various proportions of fruit (mango, papaya and guava) juices. Physiochemical, mineral composition and antioxidant properties were evaluated in all the roselle fruit juice blends The results for all roselle - fruit blends (80% roselle to 20% roselle) showed that pH ranged between (2.35- 3.32), total soluble solids (5.6- 10.6 o Brix ), titratable acidity (1.28 -1.92 % ), reducing sugars (2.95- 5.55) mg/100g,. Calcium (555.3- 23.4 mg/100g DM ), Magnesium (213.8- 11.5 mg/100g DM ), Phosphorus (39.8- 9.0 mg/100g DM ), Sodium (2.3- 5.47 mg/100g DM ), Zinc (5.85- 0.69 mg/100g DM ), Iron (29.5 -1.36 mg/100g DM ), monomeric anthocyanin (493.5 -118.2 mg cyanidin- 3- glucoside/100g ), vitamin C (40.0- 86.5 mg/100g ), total phenol (54.6- 10.8 mg gallic acid/ 100 g ) and antioxidant activity (1.80- 1.37 mmol/L ). Blending of tropical fruit juices with roselle extract have improved mineral composition and antioxidant properties of fruit juices as roselle is a good source of calcium, magnesium and iron. Antioxidants acts as free radical scavengers inhibit lipid peroxidation and other free radical mediated process, therefore, consumption of roselle -fruit juices with high anthocyanin will protect human body from several diseases attributed to the reactions of free radicals.
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Mangifera indica L. belongs to the family of Anacardiaceae and is an important fruit from South and Southeast Asia. India, China, Thailand, Indonesia, Pakistan, Mexico, Brazil, Bangladesh, Nigeria, and the Philippines are among the top mango producer countries. Leaves of the mango plant have been studied for their health benefits, which are attributed to a plethora of phytochemicals such as mangiferin, followed by phenolic acids, benzophenones, and other antioxidants such as flavonoids, ascorbic acid, carotenoids, and tocopherols. The extracts from mango leaves (MLs) have been studied for their biological activities, including anti-cancer, anti-diabetic, anti-oxidant, anti-microbial, anti-obesity, lipid-lowering, hepato-protection, and anti-diarrheal. In the present review, we have elaborated on the nutritional and phytochemical profile of the MLs. Further, various bioactivities of the ML extracts are also critically discussed. Considering the phytochemical profile and beneficial effects of the MLs, they can be used as a potential ingredient for the development of functional foods and pharmaceutical drugs. However, more detailed clinical trials still needed to be conducted for establishing the actual efficacy of the ML extracts.
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Mango (Mangifera indica L.), known as the king of fruits, has an attractive taste and fragrance and high nutritional value. Mango is commercially important in India, where ~55% of the global crop is produced. The fruit has three main parts: pulp, peel, and kernel. The pulp is the most-consumed part, while the peel and kernel are usually discarded. Mango pulp is a source of a variety of reducing sugars, amino acids, aromatic compounds, and functional compounds, such as pectin, vitamins, anthocyanins, and polyphenols. Mango processing generates peels and kernels as bio-wastes, though they also have nutraceutical significance. Functional compounds in the peel, including protocatechuic acids, mangiferin and β-carotene are known for their antimicrobial, anti-diabetic, anti-inflammatory, and anti-carcinogenic properties. The mango kernel has higher antioxidant and polyphenolic contents than the pulp and peel and is used for oil extraction; it’s possible usage in combination with corn and wheat flour in preparing nutraceuticals is being increasingly emphasized. This review aims to provide nutraceutical and pharmacological information on all three parts of mango to help understand the defense mechanisms of its functional constituents, and the appropriate use of mangoes to enhance our nutrition and health.
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An insalubrious diet regime and lack of physical exercise are the root causes for the causation of metabolic diseases. Thus, need for food choices that are nutritious, rich in antioxidants and are ready to eat has grown to a great extent. Accordingly, the present study was planned to develop an antioxidant rich bar with puffed wheat, Chia seed, mango (Leather+peel powder), apple (whole fruit Leather), guava (whole fruit Leather), peanut and honey in different proportions using standard bar moulds. Therefore, three types of bars were prepared, namely mango Chia seed bar, apple Chia seed bar and guava Chia seed bar. Formulated mango Chiaseed bar of 55g showed the highest overall acceptability with 2g mango peel powder and 8g mango leather. Apple Chiaseed bar and guava Chia seed bar were found acceptable on incorporation of 5g leather of apple and guava respectively. The fatty acid profile of the selected bars showed significant increase (p<0.01) in PUFA content. A significant increase (p<0.01) was found in vitamin C and β-carotene content, both of which act as a good natural antioxidants. The bioactive component and antioxidants such as total phenols, flavonoids, tannins showing DPPH, FRAP, ABTS and RPA activity elevated to significant (p<0.01) levels with the highest content in mango chia seed bar. The bar prepared was acceptable and nutrient-dense, therefore can be consumed by the general population to prevent and cure lifestyle diseases by increasing antioxidant content in their diet.
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Postharvest lenticel discoloration (LD) deteriorates the external appearance of mango fruit and is supposed to be associated with biochemical changes in fruit peel. Hence, an experiment was executed to ascertain the relationship between biochemical parameters such as polyphenol oxidase (PPO), peroxidase (POD), lipoxygenase (LOX), total phenol content (TPC) and fruit quality parameters i.e., external appeal of fruit (EAF), total soluble solids (TSS), total carotenoids (TC) to the incidence of LD. 30 (20 indigenous and 10 exotic) commercial mango varieties of India grown at ICAR-IARI, New Delhi, were harvested at full maturity and stored at ambient conditions (24 ± 4 ºC, 75 ± 5% RH) for 10 days. During the storage duration, fruit analyzed for LD (%), biochemical and quality parameters. Results revealed significant correlations existed between LD % and biochemical parameters as LD vs PPO (r2 = + 0.98), LD vs POD (r2 = + 0.79), LD vs LOX (r2 = + 0.70) were found to be positively correlated, while LD vs TPC was negatively correlated. Similarly, among the quality parameters, LD found to have no relation with internal quality i.e., TSS (r2 = + 0.08) and TC (r2 = + 0.2), whereas negatively correlated with external quality i.e., EAF (r2 = − 0.71). Our findings suggest that monitory loss of mango growers because of LD is solely due to deterioration of external quality. LD does not have any impact on internal/nutritional quality. Furthermore, the positive relationship of LD % with enzymes suggests their role and biochemical basis in causation and control of LD.
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Tuna blood (TB) was subjected to enzymatic hydrolysis. The effects of the relationship of hydrolysis time (30–180 min) and enzyme concentration (0.5–3.0% w/w protein) on the degree of hydrolysis (DH), yield, antioxidant and angiotensin-I-converting enzyme (ACE) inhibitory activities were determined. The response surface methodology (RSM) showed that TB hydrolysis’s optimum conditions were hydrolysis for 180 min and Alcalase, Neutrase or Flavourzyme at 2.81%, 2.89% or 2.87% w/w protein, respectively. The hydrolysates with good DH (40–46%), yield (3.5–4.6%), the IC50 of DPPH (0.8–1.6 mg/mL) and ABTS (1.0–1.4 mg/mL) radical scavenging activity, ferric reducing antioxidant power (FRAP) value (0.28–0.65 mmol FeSO4/g) and IC50 of ACE inhibitory activity (0.15–0.28 mg/mL) were obtained with those conditions. The TB hydrolysate using Neutrase (TBHN) was selected for characterization in terms of amino acid composition, peptide fractions and sensory properties. The essential, hydrophobic and hydrophilic amino acids in TBHN were ~40%, 60% and 20% of total amino acids, respectively. The fraction of molecular weight <1 kDa showed the highest antioxidant and ACE inhibitory activities. Fishiness and bitterness were the main sensory properties of TBHN. Fortification of TBHN in mango jelly at ≤ 0.5% (w/w) was accepted by consumers as like moderately to like slightly, while mango jelly showed strong antioxidant and ACE inhibitory activities. TBHN could be developed for natural antioxidants and antihypertensive peptides in food and functional products.
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The study was conducted to develop a healthy instant mango drink powder and to compare its nutritional facts with commercially available mango drink powder. For this purpose, ripe Amropali mangoes were collected from a local source. After drying the mango pulp in a cabinet dryer, three formulations were prepared to compare with a locally available commercial brand mango drink powder. In this study, moisture, ash, protein, fat, carbohydrate, and energy contents were ranged from 0.2 to 4.6%, 0.4 to 2.6%, 0.7 to 2.2%, 0.6 to 0.9%, 89.5 to 97.8% and 375.4 to 400.5 kcal/100 g, respectively. The crude fiber was not found in any of the instant mango drink powder. Among the bioactive compounds, the flavonoid content in the commercial brand was higher than other formulated mango drink powder. In contrast, total anthocyanin content and total phenolic content values of all formulated instant mango drinks were higher than the commercial brand. Potassium, Magnesium, Chloride, Phosphorus, and Vitamin C were higher in formulated powder than the commercial preparation, but sodium, calcium, and iron contents were higher in the commercial mango drink powder. Antioxidant capacity was also found to be significantly higher in our formulated powder than that of commercial preparation. From the sensory and microbiological point of view, our formulated instant mango drink powder exhibited significant acceptability and stability. So, the formulated instant mango drink powder appears to be nutritionally and tastefully as acceptable as commercially available instant mango drink powders and able to meet day-to-day nutritional requirements as a supplement.
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Mango (Mangifera indica) leather has been mostly known as a popular traditional snack of India. Though in recent days contemporary processing methodologies like hot air drying, microwave drying and freeze-drying are replacing the traditional approach (sun drying) of mango leather preparation. This study makes a unique combination of traditional ways of processing and modern technologies. Freeze dried sample with 2.19% protein and 78.30% carbohydrate content was found superior over all other differently dried samples. Different drying techniques significantly affect the moisture content of the final product, freeze dried sample has been found with the lowest moisture content of 16.31% while the same was observed maximum in sun dried sample (17.22%). Freeze-dried product has been found to be significantly (p < 0.05) different and nutritionally better from all the other products. Freeze dried sample was found best in terms of total phenolic content or TPC (7.2 mg/g db), total flavonoid content or TFC (3.27 mg/g db) and total carotenoids content (205.1 μg/g db). Whereas, minimum TPC of 4.1 mg/g db and TFC of 4.1 mg/g db was observed for sun-dried mango leather. Hot air dried sample has been found with the lowest carotenoid content of 102.5 μg/g. In terms of DPPH, FRAP and ABTS antioxidant activity freeze dried sample has been found superior over hot air, microwave and sun dried samples. Maximum hardness (3.81 N) was observed for sun dried product while the same for lowest was 1.56 N for hot air dried sample. Hierarchical Cluster Analysis (HCA) shows the sun-dried, microwave and hot air-dried mango leather share the same cluster whereas freeze-dried mango leather has been placed in a different cluster depending on physicochemical properties studied.